Padovani’s Grilled Lingcod with Compote of Sweet Peppers and Cumin

Use whatever assortment of sweet roasting peppers you can find, including red, yellow and green bells, pimientos, or various large Italian-style peppers.

2 pounds sweet peppers

1/4 cup olive oil, plus extra for rubbing the fish

1 Tbsp ground cumin

1 tsp whole cumin seeds

1 Tbsp Pommery or other coarse grained mustard

1 Tbsp sherry vinegar

1/2 cup chicken stock

salt and white pepper to taste

1 Tbsp sliced chives

1 1/2 to 2 pounds lingcod fillet, in 4 portions

Roast, peel and seed the peppers and cut into julienne.

Heat the oil in a saucepan or small skillet with the ground cumin and cumin seeds and cook until fragrant. Add the peppers and let them sweat for a few minutes. Season with salt and white pepper to taste, then stir in the chives and keep warm.

Rub the fillets with a little olive oil and season with salt and pepper. Grill over a moderately hot fire until done by the skewer test, 4 to 5 minutes per side.

Divide the pepper compote among 4 warm plates, spreading it out to the edges. Set the grilled fish in the center.

Serves 4.